What if you could reimagine Mexican food? What if you could get the same great taste that you crave, but without all of those slyly hidden carbs? That is exactly what this tasty recipe for Chicken Zucchini Enchiladas does! By using strips of zucchini as the wrappers for the filling, you get a lightened-up version of a traditional Mexican favorite.

Now extrapolate the concept of using veggie wrappers to replace tortillas in all of your favorite Mexican dishes. Here’s a good one to try:  Use thinly sliced jicama to replace the corn tortillas used for tacos. The jicama can be bent into the correct shape and filled, just as you would make a taco. It even has the same satisfying crunch!

 

INGREDIENTS

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

Salt, to taste

2 cloves garlic, minced

1 tsp. ground cumin

2 tsp. chili powder

3 cups shredded chicken

1 + 1/3 cup red enchilada sauce, divided

4 large zucchini, (sliced with a mandolin or veggie peeler)

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Sour cream, for drizzling

Fresh cilantro leaves, for garnish

 

INSTRUCTIONS

Preheat your oven to 350 degrees F.

While the oven is heating, add the oil into a large skillet and heat it over medium heat. When the oil is hot, add the onion and salt, cooking until the onions are translucent and golden brown. Then add the garlic, spices, chicken and 1 cup of enchilada sauce to the skillet, stirring to combine.

While the filling is heating through, thinly slice the zucchini, using a veggie peeler or mandolin. Take four of these slices and place them on a cutting board so that each slice slightly overlaps the one beneath it. Place approximately 2 Tbsp. of filling about two inches away from one end. Fold the short end over the filling and tuck it underneath and roll into an enchilada shape. Place this roll into your prepared baking dish, with the seam side down. Repeat until all filling is used and baking dish is full.

Pour the remaining enchilada sauce over the top of the enchiladas in the baking dish. Sprinkle both cheeses over the top. Bake for about 20 minutes, or until cheeses have melted. Allow it to sit for a few minutes before serving. Garnish with sour cream and cilantro, if desired, and serve.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Try this as an Italian dish, as well. Use spaghetti sauce instead of the enchilada sauce and mozzarella cheese. You could also use ground beef or ground turkey to replace the chicken, and Italian seasoning to replace the cumin and chili powder.

Recipe and image courtesy of Olivia at Primavera Kitchen